7 Summer Ingredients to pluck before it’s too late!
These days, you hear a lot about “seasonal produce” – it’s something people like to throw around in a haze of marketing buzz, but when the dust settles, there’s actually a truth to it. Seasonal produce is far better for a number of reasons – the two main benefits being flavour and cost.
FLAVOUR
Fresh is best. But more than that, naturally grown (in natural conditions) is better. When produce is not seasonal it’s either grown in a hot house or in another part of the world (not locally). Both of these factors affect flavour.
If produce is shipped, it’s often picked before it’s ripe so that it doesn’t rot during transport, it’s then chilled to preserve it, transported and warehoused. All of this subtracts valuable moisture from the produce as well as flavour – and well, basically it ends up tasting like “ship”. Compare a peach, for example, that has was picked 3 weeks ago and then chilled versus one that was picked yesterday and you would think you were eating a different fruit. Some would say it’s like comparing apples and oranges, but it’s really comparing peaches and crappy peaches.
COST
It’s all about abundance. When produce is in-season, this is it’s optimum time for growing and producing a crop. This means you’re eating the produce at a time when it’s in abundance and more of it means a lower price, simply because there is so much of it around. It’s quite simply explained by the rule of supply and demand – your wallet also appreciates when produce is in-season.
I’m really passionate about seasonal cooking as it means my meals are as full of flavour as possible, constantly changing to match the calendar and last, but by no means least, won’t send me broke.
No season is more overflowing with riches than summer – an exciting time of the year where some of the harder to acquire items are in full bloom. Nothing screams summer more than the sweet, juicy and fragrant flesh of stone fruits and fresh summer berries such as blackberries & raspberries. I’m getting misty-eyed just thinking about it.
But what’s this? Summer is almost over! How can that be! Listen up, here are my top 7 ingredients to pluck while they’re still at their seasonal summer best.
1. PEACHES
There’s a great song from the ‘90s that exclaims “I’m moving to the country, gonna eat a lot of peaches”. What a dream scenario that would be. Peaches are great in desserts of course, but also salads! Try charring them quickly on a griddle pan to get a bit of extra flavour and caramelisation. Get these when they’re ripe and they’re literally dripping with flavour.
2. MANGOES
When summer arrives, this man goes and loads up on mangoes. Not dissimilar in their uses to the humble peach, the mango brings with it a heady exotic air about it. Peeling and either slicing thinly (for salads), cubing or “hedge hogging” guarantees instant wow factor and a sweet, fleshy counterpunch to creamy desserts or strong salads. Recently, I made a dessert using mangoes – check it out.
3. APRICOTS
For many, this is the ultimate “summer only” fruit – with the perfect-sized fruit that rips apart with ease. They can substitute any other stone fruit in a range of hot and cold desserts, but it’s in savoury lamb or chicken dishes and with almonds or pistachios where the delicate taste of apricots truly come into their own.
4. ZUCCHINI FLOWER
The flowers are in bloom – and they’re edible. Zucchini flowers have a short lifespan and narrow growing window – adding to their allure. The beauty of them is the ability to stuff them full of ingredients – meats, cheeses or rice/quinoa varieties and cooking them via baking or frying to create an amazing new texture. Experimentation is recommended here.
5. PINEAPPLE
Another sweet and savoury classic – don’t be afraid to explore beyond the Hawaiian pizza and Christmas ham boundaries to add this tropical delight to chicken, as part of a brightly coloured summer salsa or direct on the BBQ. The grill patterns alone are worth it!
6. BLACKBERRIES
The mobile devices may have faded in popularity, but this dark knight of the berry world demands respect with its cool noir look and burst of flavour. As a fruity garnish, they’re enough of a conversation starter, but go a little further with a sauce for gamey meats or venison.
7. RASPBERRIES
A natural ally of anything chocolate, these favourites are so much better fresh than frozen and brilliant in a range of baking and desserts, through to breakfast bowls. They make for a brilliant sweet and spicy kick as a sauce in Mexican dishes and are great with soft cheeses and so refreshing as a sorbet. Summer memories start here!